Burrito Cabbage Wrap

We all know a burrito fanatic. Show them some love and make them this mouth-watering doppelgänger. This recipe makes just one wrap, so if you have a healthy appetite, be sure to scale it up.

Ingredients

1 small sweet potato, peeled and sliced

sea salt and freshly ground black pepper

1 tbsp. rapeseed oil

100g minced turkey breast

1 tsp. smoked paprika

1 large leaf of Savoy cabbage

1/2 avocado, peeled, stoned and diced

3 tbsp. cauliflower rice or leftover cooked quinoa

red pepper sauce

black bean dip

Method

Boil or steam the sweet potato just until it’s cooked through and tender. Mash until smooth and season with salt and pepper.

Heat the oil in a large pan over a medium heat. Add the minced turkey, smoked paprika and some salt and pepper and cook for 8 minutes, stirring to break up the mince, until the mince is fully cooked. Transfer to a bowl with a slotted spoon, leaving behind any excess fat or water.

Spread the cabbage leaf out flat on a board. Spoon 1 tablespoon of sweet potato mash, the cooked turkey mince, the diced avocado and the cauliflower rice or quinoa down the centre of the cabbage leaf.

Drizzle over a little red pepper sauce and add a few spoonfuls of black bean dip. You can either pile on the filling and eat it with a fork, or put on a little less filling and roll it up like a burrito by first folding in the sides, then folding in the bottom and rolling it all up tightly towards the open end at the top.